Preparation

CRUMBLE

Pour the melted butter over the mixture and use a rubber spatula or the back of a fork to crumble the topping together. Set aside.

CAKE

Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Set aside.

Beat butter and sugar together in bowl of electric mixer until blended. Add mashed bananas and beat until just combined. Add eggs and vanilla extract and beat until combined.

Stir in the dry ingredients and milk alternately, beginning and ending with the milk. Pour half of the cake batter into the baking pan.

Sprinkle with half of crumb topping, then pour the remaining batter on top. Finish with the remaining crumble topping.

Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cover cake with aluminum if top begins browning too much. Remove the cake from oven, and cool on wire rack 20 minutes before glazing.

GLAZE

Whisk together powdered sugar with vanilla extract and milk.

Add more powdered sugar if you want a thicker glaze or more milk for a thinner glaze. Drizzle over the top of cake. Cut into squares and serve.

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The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The Board is funded by mandatory assessments of the handlers.The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers.

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Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. U.S. Food and Drug Administration, March 2004.

One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha–linolenic acid — the plant-based omega–3.

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